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I followed a lot of the suggestions here and made my own changes - at the end it was quite good. I used 4 chicken breasts - will use 6 when I make it again. I used a mix of white beans and kidney beans. I sauteed the jalapenos in with the onion and garlic, rather than putting them in raw at the end. Definitely needed more cumin and oregano, and I added some hot chili powder and a touch of salt as well. No water needed, and I added sour cream to the chili while it cooked to make it creamier and thicker. I'll definitely make it again.

This was delicious! I couldn't find canned green chilies so I ended up dicing a few fresh jalapeno peppers and it had plenty spice. I also substituted the chicken with one pound of ground turkey, substituted 16 oz of white beans with garbanzo beans instead, and added a small can of corn. So good! Will definitely make again.

We like spice, so we skipped the
Jalapeno and added one Habanero. Also
added one small can of Chili Verde. Cut
the chicken back to 6 breasts. Soaked
beans overnight, which is truly the
best. Cooked in the crockpot all day.
Wonderful!

Come on people! You want to use dried beans because cans are lined with BPA and your canned beans have been stewing in chemicals that act like estrogens in our bodies. Give yourself time, soups are always better the day after you make them.
I agree with the other reviewers. I increased the beans and reduced the amount of chicken, I also use chicken thighs since I feel they have more flavor.

In the universe of food, I give this only 2 stars, but in the universe of easy, healthy weeknight meals, it gets 4 stars. I used 3 cans of white beans (and thus only cooked for ~20 minutes) and only 2 chicken breasts, but otherwise followed the recipe exactly. Very easy to prepare after work, makes 6 good-size servings, and was a great way to stretch 2 chicken breasts. I thought it was tasty, but a little bland, but husband and teenaged daughter said it was great. Served with some corn bread muffins and steamed broccoli. Next time, I'll up the spices and maybe add more chilies; definitely will be making this one again!

First of all, WAY too much chicken. I used 3 breasts and a small package of thighs, and it was more than enough. I would use less next time. Other changes: I didn't add any water, just four cups of chicken broth. I also added a green pepper, a slightly spicy green poblano pepper, and a can of chipotle peppers in adobe sauce (in addition to the two cans of mild green chilies). The poblano pepper made this dish more than spicy enough. For those who like it spicier, garnish with minced jalapeno chilies. I served this with lowfat sour cream and cilantro over brown rice, and froze quite a few servings, which I'll look forward to eating in the next few months. I'd make it again.

Comon... who wants to "Soak beans
overnight'??? Just use the canned..you can't tell the difference. There are plenty of
recipes like this with a few more
ingredients that can add a TON more
flavor@! Tomatillos being one...salsa
verde.. sour cream instead of yogurt..
(or light sour cream)

I was wondering
what to do with a
leftover broiled
chicken from the
market and this was
a perfect use of
meat from all parts
of the bird. The
other major change
was that I used a
can of black beans
and a can of red
beans which made
for a much more
intersting color.
So I went further
and added some
diced yellow
pepper. It really
was attractive this
way. For my crew,
we like it spicy
so I used a whole
serrano instead of
the canned chili
and added a bit of
chili powder.
Everyone really
enjoyed it. Served
it with a scoop of
rice on the side.
Don't be afraid to
add more broth to
achieve your
desired consistancy.